Chicken Fajita Tortilla Cups

If you like to impress when you cook, these are the appetizers for you. Perfect finger food for a small gathering, a work potluck or my favorite, a Cinco de Mayo party. These require a little bit of work to prepare, but are fun, festive and worth it. Garnish with sour cream if desired. I have served just as an appetizer with chips and salsa or along with my sour cream chicken enchiladas. Good with beer and/or margaritas.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 126 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 6 (10 inch) flour tortillas
• 2 tablespoons fajita seasoning
• ¼ cup garlic-flavored oil, or as needed
• 1 tablespoon finely chopped white onion
• 2 (6 ounce) packages grilled chicken strips, chopped
• 1 large avocado, finely chopped
• 3 small Roma tomatoes, seeded and diced
• 5 cloves garlic, minced, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until golden brown, 8 to 10 minutes.

Step 3

Cut each tortilla into a 6-inch square using a pizza cutter. Cut each 6-inch square into four 3-inch squares, making 24 total. Use kitchen scissors to cut a 1-inch slit from each corner.

Step 4

Brush garlic oil over both sides of the tortilla squares. Press squares into a mini muffin tin to create small, pointed tortilla cups.

Step 5

Heat 2 tablespoons olive oil in a pan over medium-high heat. Saute onion until tender, 3 to 5 minutes. Add chicken and fajita seasoning; stir until blended. Remove from heat and let cool for about 20 minutes.

Step 6

Combine avocado and tomatoes in a mixing bowl. Add lemon juice and garlic; stir to blend. Add the cooled chicken mixture and stir again until blended.

Step 7

Spoon mixture into the tortilla cups. Serve immediately while tortilla cups are still crispy, or refrigerate for the next day.